About this recipe:A classic dessert, which is easier to make than you think. Caramelised sugar and a creamy egg custard are baked together in a water bath.
125g caster sugar
1 (397g) tin sweetened condensed milk
475ml double cream
2 teaspoons vanilla extract
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4.
In a small non-stick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (10 to 15cm) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallise. Pour caramelised sugar into a 1.5 litre casserole dish or a large loaf tin and swirl to coat the bottom evenly.
In a liquidiser, place condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelised sugar.
Place the filled casserole dish into a larger tin and add 2.5cm of HOT water to the outer tin. Bake in preheated oven for 50 to 60 minutes or until set.